This week Chef Josh Smith of Alltown Fresh shows Tina Redwine how to make savory summer dishes.
Chicken Parmesan
Ingredients
Chicken breast 4 each
Ap flour 1 cup
Kosher salt 1 teaspoon
Bread crumbs 1 cup
Dried oregano 1 tablespoon
Parmesan cheese 1 tablespoon
Black pepper 1 teaspoon
Eggs 4 each
Grapeseed oil 1 qt.
Tomato sauce 1 jar
Mozzarella (fresh or
Low moisture) 1 pound
Method:
Equipment: cutting board, chefs knife, measuring spoons and cups, 3 small bowls, whisk, tongs, frying pan
Breading process:
1. Gather all the equipment and ingredients needed.
2. Sanitize your work space, start with clean and organized table and area.
3. In bowl #1 add the flour and the salt.
4. In bowl #2 add the eggs and beat with a whisk
5. In bowl #3 add the breadcrumbs, dried oregano, black pepper and parm cheese
6. Take your chicken breast and dip in this order:
A. First into the flour, make sure to cover completley in flour and then shake off excess flour above the bowl.
B. Second into the egg amking sure all the floured chicken is covered.
C. Last into the seasoned breadcrumbs and make sure all the gg is covered with the breadcrumbs. Give it a nice press in the bowl.
D. Place the breaded chicken on a plate and get ready to fry.
Frying the chicken
1. Place grapeseed oil 1/3 of the way high in a frying pan on medium heat or until it reaches 350*f
2. Place 2 breaded chicken breast at a time in the hot oil and cook about 2-3 minutes on each side.
3. To test for doneness, check with a thermometer to read 165*f or cut the center of one and look for no pink and white color all the way through.
Baking the chicken parm
1. Place chicken in a baking dish, cover with your favorite tomato sauce.
2. Top the tomato sauce with shredded or sliced fresh mozzarella or low moisture mozzarella.
3. Bake at 375* for 1o minutes or until the cheese mel
Contact:
Josh Smith
ALLTOWN FRESH 1941 Dixwell Avenue
Hamden, CT 06541
PHONE: (475) 241-0022
PHOTOS: Chef's Quick Tip
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